At Kitchen Theory we use

scientific findings in

multisensory flavour

perception to develop

unique experimental

dining concepts for

public, private and

corporate events.

Our research with leading

scientists enables us to

draw in from the talent

and knowledge of our

collaborators to host

seminars and workshops as

well as conducting brand

or product sensory

explorations.

Oxford University’s

experimental psychologist

and head of the Cross

Modal laboratory,

Professor Charles Spence,

teamed up with Jozef

Youssef to explore the

sensory world of

gastronomy and develop

unique sensory concepts.

The duo are delving into

the psychology of dining

by exploring our

perceptions, associations

and relationship with

food; ‘gastrophysics’

Our experimental dining

experiences are a

perfectly balanced union

of modernist gastronomic

dishes and a journey

through mindful culinary

appreciation touching upon

all sensory aspects. The

dining concepts are a

result of research in the

field of gastrophysics and

collaborations with

artists, designers, chefs

and artisans.

We create memorable and

remarkable experiences

which are multisensory,

fun and educational.

Sept - Dec 2013

Feb - Jun 2015

Sept - Dec 2014

Sept - Dec 2015

Upcoming 2016

Feb - Jun 2014

A fascinating gastronomic

experience. Flavours are

brilliantly distilled onto

the plate (and into the

glass) by Kitchen Theory’s

talented chef/patron Jozef

Youssef: an unforgettable

experience. Bill Knott,

The Gannet

More than a gastronomic

gimmick, these meals

illuminate a key truth

about the mind: the senses

do not work in isolation

but in concert.

Bianca Bosker, A Feast for

the Senses

What the evening showed

me, was that surroundings

matter greatly, and eating

is indeed a sensory

experience. The ambiance

was such that I got lost

in the moment.

Rich McEachran, Science

and Sustainability Writer

How Youssef presented the

new Chivas Regal left me

and the other guests

wondering how we had

continually missed so much

when previously tasting

whisky....I will certainly

never drink in the same

one-dimensional way

again.

Matt Chambers, Huffington

post

Jozef Youssef is the

creative mastermind and chef

patron of Kitchen Theory’s

Experimental Dining

Experiences. He is also the

author of ‘Molecular

Gastronomy at Home’.

Our multisensory concepts

and dining events are an

extension of Jozef’s

research into the

fascinating world of sensory

gastronomy.

Bespoke menus and

concepts for product

launches, product

explorations, press

dinners and unforgettable

VIP dining experiences.

We research and explore

the sensory aspects of a

brand or product and

develop concepts and

menus to suit all

occasions. Our

experiential dining

events deliver a

harmonious combination of

food, drink, service and

environment.

Experience Design:

The Kitchen Theory @

Andaz Studio events

incorporate the

latest scientific

principles to design

the experiences. We

offer bespoke

modernist menus ,

tailored to take your

guests on a journey

of sensory

exploration of your

product or brand.

Andaz Studios:

Kitchen Theory @ Andaz

Studio is a unique

space in which we host

our multisensory

dinners (for up to 40

guests) and

multisensory cocktail

events (for up to 70

guests). This luxury 5

star venue is

centrally located in

Liverpool Street.

We offer a unique and

educational way of

demystifying the

underlying science behind

some of the most

intriguing modernist

cooking techniques.

Our interactive culinary

workshops explore the

basics of molecular

cooking, covering the

history, theory &

practical applications of

molecular cooking

techniques. These classes

can be hosted in our

venues in the City or

Battersea.

www.kitchen-theory.com @KitchenTheory admin@kitchen-theory.com